A miraculous way to roast a turkey that uses butter-covered aluminum foil to protect the breast from the high heat while basting it. The foil is removed at the end so that the skin can crisp up. This article also talks about brining and whether or not you should do it. It also has a lot of tips for roasting a turkey perfectly.
You probably know that my parents owned and operated restaurants when I was growing up. What you might not know is that they also did a lot of catering. We estimate that they’ve catered over a thousand turkey dinners, with each dinner requiring numerous turkeys. Their dinners have always gotten great reviews, and now I’m going to show you how my mom roasts a turkey perfectly. We will first talk about what size turkey you need, and then we will talk about how to cook it (basting and crisping the skin with butter!) so that the meat is perfectly cooked and juicy. Even the breast meat is juicy.
The Step-by-Step Guide to Roasting the Perfect Turkey in a Foil Pan
As Thanksgiving approaches, home cooks across America are gearing up to tackle the big bird – the iconic centerpiece of the holiday meal. And for many, roasting the turkey in an aluminum foil pan offers an easy, fuss-free way to get moist, flavorful results with less mess and hassle. Ready to roast your way to Thanksgiving success? Let’s walk through how to perfectly cook a turkey in a foil pan.
Choosing the Right Foil Pan
First, stop by your local grocery store or big box retailer to pick up a disposable aluminum roasting pan. Look for a size large enough to comfortably fit your turkey with a few inches of space all around. Most standard turkeys under 18 pounds can fit in a medium pan around 14 x 10 inches. Larger birds may need a deep oversized pan, around 22 x 15 inches. Make sure the pan is at least 2 inches deep to hold ample drippings.
Prepping the Pan
Once home, remove any racks or inserts from the roasting pan Then, tear off a large piece of heavy-duty aluminum foil, enough to generously cover the bottom and come up the sides of the pan Shape the foil to line the pan, creasing and molding it into the contours. Avoid puncturing the foil or allowing any gaps for drippings to leak through.
Seasoning the Bird
Pat the turkey dry and generously season both the inside and outside with salt, pepper, herbs like rosemary or thyme, and your favorite poultry seasoning or rub. Season under the skin as well for the most flavorful meat. Brushing the skin with oil or butter will help achieve crispy skin. For extra moisture, you can try soaking the turkey in a saltwater brine 12-24 hours before roasting.
Placing the Turkey in the Pan
Set your seasoned turkey breast side up directly on top of the foil in the pan. Pull the foil up loosely around the sides of the bird. Then pour about 1/2 inch of chicken or turkey stock, wine, or water into the bottom of the pan – enough to cover the foil beneath without submerging the turkey. The liquid will prevent drippings from burning and add delicious moisture.
Cooking and Monitoring Temps
Place the roasting pan with turkey on a low oven rack. Cook at 325°F, allowing about 13-15 minutes per pound for standard sizes. To prevent overcooking, use an instant-read thermometer to monitor the internal temperature, not the roasting time. The thigh should reach 165°F and the breast 160°F for optimal doneness.
Basting and Tenting
For the juiciest meat, baste the turkey every 30-45 minutes by spooning the juices from the pan bottom over the top. If the skin browns too quickly, tent foil loosely over the bird. Remove foil during the last hour to crisp the skin.
Resting and Carving
Once fully cooked, let the turkey rest for at least 15-30 minutes before carving to allow juices to reabsorb. Carefully transfer to a cutting board using sturdy kitchen utensils. Still in the pan, the foil will make removing the turkey easier and catch any drips.
With these simple steps, your turkey will turn out perfectly moist and flavorful with crispy skin every time. Roasting in a foil pan means easy cleanup – just toss the foil after! Crisp the bottom stuffing in the oven while the bird rests for a hassle-free Thanksgiving feast.
Step #3: Season And Butter The Turkey
Next you’ll be seasoning liberally with salt and pepper, all over. But, there’s no seasoning in the below picture because this turkey was brined. If you have brined your turkey, don’t add anything to it here.
Brined or not, what you’re going to do is to take a big piece of aluminum foil. You’ll want a piece bigger than in the below picture. Let me explain. I forgot how my mom did it when I was taking these pictures. I thought she only put foil over the breast meat. She has since told me that I was wrong. So, get a piece of foil big enough to cover the whole bird. If you need to, you can use two pieces that overlap. Then smear one side of the foil with a lot of softened butter or margarine. You want a good cup (that’s two sticks) of butter spread on there.
Note, I think it’s best to use unsalted butter, especially if you’ve brined the turkey. Or just keep in mind that there’s salt in your butter when you’re seasoning the turkey. You can make the butter taste better before putting it on the foil if you want to take this butter thing to the next level. This is my recipe for Compound Butter for Turkey. Putting it on the foil before roasting is one way to use it, and adding little bits of it to sliced turkey that is already cooked is another way to use it.
Then, take that foil and put it butter side down onto the turkey. Press the foil against the turkey skin so that it’s making contact all over. The breast meat won’t dry out because of this foil, and the tasty butter will stay on the turkey for a lot of the cooking time. It will also drip into the roasting pan, leaving you with tasty baste juices and great drippings for your gravy.
STEP #2 – Stuff The Cavity With Aromatics
Don’t stuff the turkey with stuffing or dressing. I know that to some people this may seem sacrilegious. I understand. But really, don’t stuff the turkey. That makes it take longer to cook, which means the turkey is drier, and it has also been linked to more infections. Instead, you’ve got to try my mom’s stuffing recipe. She bakes it in muffin tins, which makes the portions look so cute. The recipe is classic, and the bread is soft on the inside and slightly crispy on top.
Instead of filling the turkey with stuffing or dressing, you can put some aromatics in there. I really don’t think it’s necessary, especially if you used the dry brine or the very flavorful wet brine I talked about earlier. But if you really want to, you can. Fresh herbs, carrots, onion, celery, orange wedges, lemon wedges, and garlic cloves all work well. You don’t need very much though. It should be really loosely tucked into there. I think for this picture, I had too much. You also don’t really want it sticking out like that. I did that to make the picture look pretty, I think. But, it’s better to have it all tucked in.
Tent vs. Wrap: Turkey Tips with Reynolds Wrap® Heavy Duty Aluminum Foil
FAQ
Can you cook turkey in an aluminum foil pan?
Does it take longer to cook a turkey wrapped in foil?
Should I line my turkey roaster with foil?
Should I cook the turkey on a rack or directly on the pan?